300-400g lean beef steak e.g fillet, rump, sirloin, or schnitzel
2 onions, peeled and cut into wedges
4 baking or roasting potatoes, unpeeled and cut into small chunks
12 button mushrooms, whole
2 peppers, deseeded and cut into chunky wedges
3 courgettes or 1 medium egg plant, in 1cm thick slices or slabs
¼ cup oil
¼ cup honey or brown sugar
¼ cup lemon juice or white vinegar
Green leaves to serve on – like rocket, watercress or baby spinach
Roast the vegetables
Place the prepared vegetables in a baking dish. Blend the oil, honey and lemon juice together. Pour over the vegetables and mix well. Bake uncovered at 200°C for 35-45 minutes or until the potato is golden and tender. Turn over a couple of times during cooking.
Cook the steak
When the vegetables are almost cooked, heat a pan and cook the beef. Slice the cooked beef into thin strips.
Place the rocket on the serving plate. Top with the roasted vegetables and sliced beef. Pour ¼ cup boiling water into the roasting pan, stir to loosen the cooking juices. Pour over the salad.